Jerk Chicken with Pineapple Black Bean Salsa
Ingredients
The salsa
-
2
cups
pineapple tidbits
-
1
15 oz can
black beans
-
⅓
cup
finely diced red onion
-
½
cup
coarsely chopped cilantro
-
1
unit
lime
-
1
pinch
crushed red pepper (optional)
-
¼
tsp
salt (or to taste)
The chicken
-
2
pieces
boneless, skinless chicken breasts
-
1
Tbsp
jerk seasoning
-
1
Tbsp
cooking oil
The rice
Instructions
- Cook the rice according to package directions.
- Prepare the pineapple black bean salsa by chopping the pineapple and mixing it with rinsed black beans, diced red onion, and chopped cilantro in a bowl.
- Squeeze the juice of half a lime over the salsa mixture and add salt and red pepper flakes, then stir and taste for seasoning.
- Pat the chicken breasts dry, pound them to an even thickness, and coat them with jerk seasoning.
- Heat cooking oil in a skillet and cook the chicken until browned and cooked through, about 7 minutes per side.
- Let the chicken rest for five minutes, then slice it into strips.
- Serve the chicken over a bed of rice topped with the pineapple black bean salsa and fresh lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
389
Total fat
6g
Total carbohydrates
67g
Total protein
17g
Sodium
249mg
Cholesterol
0mg
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